While working on a pairing/petty knife for the kitchen, I was doing some of the final post HT grinding and wasn't paying enough attention. Even while dipping the blade very often in a water bucket, when working with thin stock 1/16th in addition to having a distal taper, the tip can overheat in a blink of an eye, literally. I burned the very tip, so I will be keeping this knife to test it out in my kitchen. Overall cutting edge should be perfectly fine, it's just the very end of the tip so I don't think it will have much effect on overall performance, but then again testing will be the determining factor.
Long story short, take your time and be over cautious post HT.